country kitchen at a high, contemporary level

wolfgang becker's father had the wine house designed like a large, homely barrel. the adjoining vaulted cellar offers a rustic ambience, especially in the cold season, and is also ideally suited for families or groups. in summer, our guests enjoy exquisite gastronomy on the terrace of the wine house in a relaxed, well-tempered atmosphere under the lush plane trees and with a magnificent view of the vineyards.

Menu

  • tender slices of boiled veal

    lukewarm pumpkin vinaigrette

    (17,-)
  • red lentil curry

    coconut/ grilled st. scallop

    (23,-/45,-)
  • pink vines from the eifel

    chanterelles/ apricot pancake/ almond broccoli

    (42,-)
  • dessert of the day
    (12,-)
  • the menu you can enjoy completely
    (69,-)
  • or omit the intermediate gear
    (58,-)

Starters

  • autumn leaf salad

    pine nuts/grapes/mushrooms/ 2 roasted quail breasts

    19,-
  • two grilled scallops

    lentil vinaigrette/ chive sour cream/ potato straw

    24,-
  • tartar of fillet of beef

    organic egg yolk/ autumn truffle *...as main course with pommes pailles

    23,-/ 32,-
  • gillardeau oysters no.2

    raw on ice cream or gratinated

    36,-
  • classic foie gras terrine

    lukewarm brioche with cherry-maple chutney

    32,-

Soups

  • mussel soup with mild curry

    vegetable strips

    14,-

veggie

  • homemade ricotta ravioli

    sage butter/ spinach leaves/ mountain cheese

    25,-

Menu

  • crispy fried zander

    black pudding jus/ apple and potato mash with cabbage

    36,-
  • grilled st. scallops

    acquerello risotto/ autumn truffle/ young leek

    45,-
  • our crispy viennese veal fillet schnitzel

    cranberries/ pommes pailles/ small plucked salad

    34,-
  • crispy roasted guinea fowl breast with autumn truffle

    goose liver sauce/ green asparagus/ celery cream

    38,-
  • our cut of the day - daily price

    prime beef from otto- gourmet from the original beefer® optionally with:
    - bearnaise or pepper sauce
    - fries pailles or mac 'n'cheese
    - small plucked salad or fried green asparagus

cheese

  • german cheese selection by fritz lloyd blomeyer

    3 different
    *5 different

    (10,-, *15,-)

dessert

  • warm apricot-pistachio crumble

    homemade vanilla ice cream

    15,-
  • 3 kinds of sorbet with marinated fruits
    12,-
  • new york cheese cake

    raspberry coulis/ salted caramel ice cream

    15,-
  • crème brûlée from the tonka bean

    plum sorbet

    15,-
  • homemade chocolates and broken chocolates

    homemade chocolates and broken chocolates

    10,-
  • peach soup

    white chocolate mousse/ peach sorbet

    15,-

at noon we additionally offer:

a quick lunch, a main course including 1 drink for 25 euros and a business lunch including starter, main course and dessert for 40 euros.

BECKERS weinhaus is open from wednesday to saturday ,from 12 noon and in the evening from 6 pm, sundays from 12 noon to 2:30 pm.

opening hours may vary on holidays and during our events.

Menus for your celebrations

the wine house itself as well as the vaulted cellar and the terrace offer the possibility to dine in larger groups (8 persons or more). we are happy to put together a special menu for you and your guests (family, friends or colleagues). here you will find a few suggestions, but we are also happy to fulfill individual wishes.

table set table

  • menu 'table magic I' - from 12 persons (price per person)


    appetizer selection used at the table:
    - winter salad with grapes and nuts, crispy bacon
    - beet carpaccio with smoked trout and chive cream
    - grilled eggplant, goat cheese/ coriander/ wild herbs
    - dressed tuna tartar/ sesame/ wakame
    - goose rillette with onion and radish
    - our BECKERS crusty bread with butter and lard
    - carrot/ pumpkin soup with ginger

    main course
    - saddle of cod with mashed potatoes
    - chives and mustard sauce
    OR
    - beef shoulder braised in late burgundy wine
    - braised sauce, celery cream

    dessert
    - honey/cinnamon panna cotta
    - apple compote with nuts, cream ice cream

    (65,-)

Menu I

  • bookable from 8 persons - 4 courses

    3 courses: EUR 54

    ***
    beetroot carpaccio with smoked eel
    sour cream and field salad

    ***
    potato/sauerkraut soup
    roasted black pudding/ autumn truffle

    ***
    roast pork crust
    dark beer sauce/ cabbage/ dumplings

    ***
    marzipan crepes with cherry compote
    lukewarm vanilla sauce and ice cream

    (65,-)

menu II

  • bookable from 8 persons - 4 courses

    3 courses: EUR 67

    ***
    glazed warm smoked salmon tranche
    osietra caviar/horseradish mousse/chive oil

    ***
    schlutzkrapfen with fresh cheese
    pumpkin ragout and seed oil

    ***
    roast duck - breast and leg
    caramelized red cabbage, glazed apples

    ***
    berry crumble with egg liqueur rice

    (78,-)

Menu III

  • bookable from 8 persons - 4 courses

    3 courses: EUR 75

    ***
    mottled hamachi
    tangerine/ fennel/ field salad

    ***
    pike perch slice from anise steam
    mussel broth/ saffron/ small vegetables

    ***
    fillet of beef 'rossini
    truffle jus, young savoy cabbage

    ***
    white valrohna chocolate
    crispy slice with mango

    (89,-)

Menu iV

  • bookable from 8 persons - 5 courses

    - 4 courses: EUR 98
    - 3 courses: EUR 82,-

    ***
    goose liver from the
    fig confit and brioche

    ***
    grilled saint jacob mussel
    saffron/fennel risotto, oven tomatoes

    ***
    halibut with macadamia butter
    carrot/ pumpkin/ ginger

    ***
    local saddle of venison from the spice broth
    pointed cabbage, celery cream

    ***
    warm chocolate cake
    banana and passion fruit

    (125,-)

Wine house
book table

open: wednesdays - saturdays from 12 pm and from 6 pm Sundays from 12 pm - 2:30 pm